Sweet Corn Spoon Bread
While we typically reach for savory side dishes to complement our dinners, it’s so great to find a dish that’s a little bit sweet and a little bit savory, that goes perfectly with just about every meal: sweet corn spoon bread! While the name might tip you off that it’s a derivative of corn bread, this recipe is so much more than said classic. With corn muffin mix as the base, we added two different types of corn, plus a dash of sugar, and the result is an almost-cake-like bread that you can scoop up and dollop onto your plate (whether or not that’s with reckless abandon is up to you…).
Seriously, this stuff is so ridiculously good...it’s even better than traditional cornbread in our book. At first we weren’t sure if it was the sweet bites of corn kernels scattered throughout, or the fact that taking a bite meant biting into something that was smooth and creamy instead of crumbly, but ultimately, we think it’s a combination of the aforementioned factors, along with that delicious hint of sweetness - it just can’t be beat! Next time you’re looking for a side dish, give this one a shot and see if it doesn’t steal the show and win you over!
Written recipe here:
Classic Southern-Style Spoon Bread | FUELING A SOUTHERN SOUL
Learn how to make spoon bread from scratch with this homemade recipe! A Southern staple and Kentucky classic, I describe spoon bread as grits meets cornbread in all the right ways. Light and fluffy, this bread dish is the ultimate southern comfort food! Serve hot immediately out of the oven.
Ingredients:
1 Cup Cornmeal
4 Cups Milk
3 Tablespoon Melted Butter
1 ½ Teaspoon Salt
1 ½ Teaspoon Baking Powder
4 Eggs - whisked
Directions:
Preheat the oven to 350 degrees.
In a large saucepan, add the cornmeal and milk and place on the stove on medium heat. Whisk continually until thick, about 10-15 minutes.
Once thick, remove from the heat and add the butter, salt, and baking powder. Whisk until mixed.
Slowly add the beaten eggs to the cornmeal mixture until everything is incorporated together.
Pour into a greased 1 ½ quart baking dish.
Place in the oven and bake for 45 minutes.
Remove and serve immediately hot out of the oven. Best enjoyed with a pad of butter on each serving!
Cheesy Fallen Spoonbread Soufflés
Chef Tyler walks us through the final steps in making Holly Hill Inn's classic cheesy fallen spoonbread soufflés. The final product is cheesy, fulfilling and irresistible.
Spoon Bread
Click here for the full recipe:
This Americana classic first made its way across the South before making its way across the country. Once you give this Spoon Bread a try, we're sure it will make its way around your circle of friends and family, too.
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Spoon Bread Southern Style
Spoon bread southern style, a recipe that goes back to 1850, a side dish that is good doing the holidays, heat right from the oven with butter on top.
#spoonbread #spoonbreadsouthernstyle #spoonbreadrecipe
RECIPE:
1 cup cornmeal, white or yellow
1 cup boiling water
2 cups milk
1 teaspoon salt
2 teaspoon baking powder
3 eggs room temp
2 tablespoon melted unsalted butter
Preheat oven 375
Pour boiling water over corneal mix well let cool one minute, add milk, baking powder, beat eggs add to mixture, mix all well together add butter last. Well grease cast iron skillet, bake 35 minutes or until golden brown.
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Worlds BEST Sweet Corn Spoon Bread (Corn Pudding) | Thanksgiving Recipe
It’s that time of year y’all!! Get that playlist ready and start saving Jenn’s recipes! Today she makes her WORLD FAMOUS Sweet Corn Spoon Bread also known as Corn Pudding. It’s a favorite around here on Thanksgiving day and it’s super EASY! Step by step thanksgiving recipe!
Sweet Corn Spoon Bread Ingredients -
1 (8.5 ounce) Package JIFFY Corn Muffin Mix
1 (14.75 ounce) Can Cream Style Corn
1 (15 Ounce) Can Whole kernel corn, Drained
1/2 Cup (1 Stick) Butter, Melted
1 Cup Sour Cream
3 Eggs
1/2 Teaspoon Salt
Oven Temp - 375 degrees for 30-40 mins.
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